CHICKEN MEDALLIONS WITH APPLES
This is a Beth Elon recipe, and she's never let me down before. This is a great recipe for springtime, and is also kosher for Passover.
Provided by Mirj2338
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Slice the chicken breasts into medallions.
- Put some flour onto a small plate, and brush the medallions lightly with the flour.
- Quarter the apples, and, with a large-hole grater, grate 6 of the quarters thickly.
- Slice the remaining two quarters thinly.
- Put half the olive oil in a large saute pan and saute the chopped onion and sliced celery until the onion is soft, about 3 minutes.
- Add the grated apple, mix well, and then add the sliced apples.
- Cook for about 2 minutes, mixing gently, then splash in the wine vinegar and 1/4 cup white wine, along with a pinch of sugar.
- Add the cloves and cinnamon and cook for another 5 minutes, mixing as the sauce thickens.
- Remove from the flame and put the contents into a bowl.
- In the same pan, wiped clean, heat the remaining oil and quickly saute the chicken medallions, a few at a time, not more than a minute on each side.
- Add salt and freshly ground pepper as they cook.
- When finished, put all the medallions back in the pan and add the remaining wine.
- When it bubbles, pour over the reserved sauce, heat, and serve immediately.
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